⅓ cup sake, or dry sherry or Shaoxing rice wine

3 tbl soy sauce

1 tbl corn starch

1 lb beef, chuck or rib steak, sliced thin against the grain

¼ oyster sauce

½ tbl chile garlic sauce

1 lb broccoli, cut into florets

1 tbl fresh ginger, minced

2 garlic cloves, pressed or minced

1 yellow onion, sliced

In medium large bowl, whisk sake, 2 tbl soy sauce and cornstarch. Add beef and toss to combine. Marinate 20 minutes.

Make sauce by combining in small bowl: 1 tbl soy sauce, oyster sauce, chile-garlic sauce, and 1 tbl water, mix to combine.

Heat 1-2 tbl oil in wok over high heat. When oil and pan are hot, add ½ the beef, and stir fry until browned, barely cooked through, and maybe crisp; about 2 minutes. Transfer to plate. Then repeat with the remaining beef.

Return wok to high heat, add 1 tbl oil, and onion, garlic, ginger and broccoli. Cook, tossing and stirring frequently until lightly charred, about 2 minutes. Add 2 tbl water to wok to steam broccoli for 2 more minutes.

Add beef and sauce to wok with broccoli. Cook, stirring and tossing frequently for about 30 seconds.

Drizzle sesame oil and freshly ground black pepper before serving.